Vegan Pecan Sandies Cookies

Tonight I was craving cookies. Of course I ran to our pantry and looked for chocolate chips. Deception, deception: no more chocolate chips. So, I grabbed the next best thing: pecans.



Here is what you need:

  • 1 1/4 cup gluten-free flour
  • 1/2 cup pecans
  • 3 tbs maple syrup
  • 5 tbsp coconut oil
  • 1 tbs pistachio oil (or extra coconut oil)
  • 2 tbsp almond milk
  • 1/2 tsp baking powder
  1. In a large pan, toast the pecans on medium heat for 10 minutes. You want them to be slightly toasted and fragrant. Remove from the heat and roughly chop them up.
  2. In a large mixing bowl, mix all the ingredients with your fingers or a fork. I find that using my hands to mix everything up works really well because it helps the coconut oil soften and bind everything up.
  3. Roll the dough between two parchment paper pieces until it is 5mm thick. Use a cookie cutter to cut out around 30 cookies. You might need to re-roll your dough a few times to get all of it cut out.
  4. Spread your cookies on a lined cookie sheet and place in a oven set at 325F for 12 minutes. Let the cookies cool and store them in an air-tight container.


These cookies are crumbly, not too sweet, full of pecans, soft and very light. They really have that buttery feel that is so typical of sandies and other shortbread cookies. If you like these, you might want to give my coconut shortbread cookies a try too. Both of these are super satisfying and will make you forget that you’re out of chocolate. Yes! Let me know if you try them out!

Coconut Shortbread Cookies

For Christmas, my mom bought a giant box of Walkers’ Scottish shortbread cookies. These cookies, and shortbread in general, are so buttery and deliciously crumbly. I had to try and make a vegan version!


After perusing the internet to see what the proportion of butter to flour was and thinking about if coconut oil would be a good fit, I decided to try it out.


I have to say, for a first attempt these are quite scrumptious! and really easy to make too!

Here is what you need:

  • 1/2 coconut oil set at room temperature
  • 1 tbsp vanilla extract (use less if you like)
  • water (1 or 2 tbsp)
  • 1/4 cup coconut sugar
  • 1 cup of gluten free-flour (my mom gave me a bag of GF flour from Baking Co.)
  • 1/4 cup shredded coconut (I used unsweetened)

Here is what you need to do:

  1. In a large bowl, cream the coconut oil using a hand mixer until it is smooth (about one minute).
  2. Add the vanilla extract, sugar, and 1 tbsp of water. Mix until everything is well combined and smooth. Don’t forget to scrape down the sides of bowl.
  3. Add the flour and use a spatula to mix it in. Using the spatula helps keeping the coconut oil cool. I find that using your hands warms it too much.
  4. The mix should feel soft and slightly crumbly, but you should be able to gather it in your hands and form a log shape with it. You can add a little bit of water or flour to adjust the consistency.
  5. On a piece of parchment paper, spread the shredded coconut. Put the log on it and roll it in the coconut. Use the parchment paper as you would a sushi mat and even out the log. Wrap the dough in the parchment paper.
  6. Set the log in the fridge for 30 minutes for the dough to hardened.
  7. Preheat the oven to 350F.
  8. Cut out the log in 18-20 cookies using a sharp knife.  Place them on a cookie sheet lined with parchment paper.
  9. Let the cookies in the oven for 10 minutes. Turn of the oven and let them sit in there for another 10 minutes. Take them out and let them cool.


These cookies are very soft, have a wonderful coconut flavour, and are just delicious!


They are completely comparable to the Walkers shortbread! Success!